3 cups prepared pico de gallo
1 to 2 cups diced cooked chicken
3 cups shredded H-E-B Asadero Cheese (2/3 of package)
1 can (10 oz) green chili enchilada sauce
1 package (12 count) corn tortillas
Preheat oven to 350 degrees.
Spray a 9 x 13 inch baking pan with non-stick cooking spray.
Combine pico de gallo, chicken and cheese in a large bowl.
Add half of the green chili enchilada sauce and stir.
Heat tortillas until soft, then spread 1/3 cup chicken mixture down the center of each tortilla and roll tightly, one at a time.
Place in prepared baking dish in a single layer, seam side down.
Combine remaining chicken mixture with other half of enchilada sauce; pour over enchiladas in pan.
Bake uncovered for 20 minutes or until cheese is bubbly on the edges and tortillas are golden.
No Nutritional Information Available